Honey-Roasted Rhubarb Whiskey Sour

I love using up rhubarb (though I never have any in my garden!) This honey-roasted rhubarb whiskey sour is a great summertime drink, and if you freeze any leftover rhubarb, you can enjoy this drink all-year-round!

This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from Nude Bee Honey Co. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy!

I would officially say the nicer temperatures are here and I can finally put away my heavy jacket (I probably just jinxed myself!)

With summer just around the corner, my mind is on drinks. They are something that lack on the blog for many reasons. One: I rely heavily on water and tea. They are great for keeping you hydrated, and leaving room for all that delicious food intake. Secondly, since I rely so much on water and tea, I don’t find myself drinking many sugary beverages. No issues with alcohol; I’m just not a big drinker!

For this recipe, I used Nude Bee Honey Co.‘s Goldenrod Honey. I was fortunate to receive a beautiful package as a gift, and you can bet I have been putting that honey to great use!

To be honest, this is not my first Nude Bee Honey creation, but it is my first live post using their product. I LOVE the flavours, and so does my family (especially my daughter.) You can get really creative when it comes to these flavours!

With all the choices of honey, why did I choose Goldenrod for this honey-roasted rhubarb whiskey sour? I have been experimenting with all the flavours, but there was something behind the process of this honey that had me thinking “yes, rhubarb!”

Goldenrod Honey has a naturally sweet flavour with a mild sour taste and a hint of citrus (source.) This is perfect for rhubarb because it is initially so SOUR. And rhubarb pairs perfectly with citrus 🙂 Personally, I just liked the flavour of the Goldenrod Honey and was even more so rewarded when I roasted the rhubarb!

I have to say, this whiskey sour variation still had that sour tone to it, but with a rich thickness of rhubarb puree. I don’t tend to use the egg white in my beverage, so it leaves the recipe vegetarian and vegan (if you are the one who still includes delicious honey in your diet!) However, for a more classic feel, you can add that egg white!

Serves 1

Honey-Roasted Rhubarb Whiskey Sour

A blend of honey-roasted rhubarb really brings out the flavour of these whiskey sours! You can always increase the whiskey to 1/2 a cup for a stronger drink!

*Simple syrup is created by combining equal parts sugar and water in a small saucepan over medium heat until the sugar has dissolved completely (no need to boil!) Remove from heat and allow to cool completely.

Rhubarb

Preheat oven to 400F. Add chopped rhubarb to a small baking dish. Drizzle with honey, juice, and salt. Toss to combine.

Place into oven and cook for 5 minutes. Remove, stir well, and cook for another 10 minutes, or until rhubarb is tender and cooked through. Transfer to food processor and puree until smooth.

Drink

Fill a cocktail shaker (or makeshift one) half way with ice. Pour in whiskey, lemon juice, simple syrup, and pureed rhubarb. Place lid on and shake vigorously for 30-45 seconds.

Add ice to a small whiskey glass. Strain beverage into cup and serve immediately.

Drizzle some extra honey on top if desired!

Notes

You will have leftover rhubarb puree (which can easily make more drinks!) It tops well over ice cream.
This recipe yields a "thicker" whiskey sour because of the pureed fruit.

This honey-roasted rhubarb whiskey sour is perfect for Father’s Day! I actually have another twist coming up (and hope to have it posted before Father’s Day!) Until then, sip on a few of these and feel the heat wash away 😉

This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from Nude Bee Honey Co. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy!

Love this honey-roasted rhubarb whiskey sour?! Try some of these recipes:

Let’s Connect

Comments

Oh wow, this looks AMAZING. Whiskey Sours have been my poison of choice lately! Now all I need is this golden rod honey (which sounds crazy good) and a friend to share their rhubarb with me!
Yours photos are gorgeous. Spamming allllll over my social media!